How to stew the ribs to make them fragrant and delicious:

① The ribs can be fried first. The fat content of pork is relatively high, and it will be very fragrant when stir-fried. Therefore, some methods of stewing the ribs are to first Stir-fry the ribs in soy sauce and stew with seasonings, which will make it faster. Of course, there is also a method of adding cold water to stew, it depends on personal preference.

② When adding orange peels to stew pork ribs, add a few pieces of washed orange peels to the pot to remove the odor and greasiness, and at the same time, make your soup taste more delicious.

③ Add less salt and vinegar, and add vinegar to the stewed ribs, which can speed up the dissolution of calcium in the bones, shorten the stewing time, and dissolve the calcium, phosphorus, iron and other minerals in the ribs, making the nutritional value more high. In addition, when braised pork ribs, you should add less salt or no salt at all. Too much salt will affect the body's absorption of calcium and fail to achieve the purpose of calcium supplementation.

The key to stewing meat is the heat. In general, the protein of meat will begin to coagulate at a temperature of 50 degrees. At 60 to 65 degrees, the meat will suddenly shrink and release a large amount of gravy. At 70 degrees, the connective tissue will begin to melt. If the temperature is higher, it will be too rotten. The degree of crispy but not rotten is a pot of meat that is endlessly memorable. For us ordinary people, it is nothing more than an induction cooker or a pressure cooker for stewing. Considering the heat taken away by the steam, the temperature of the induction cooker can be adjusted to 120~150. This temperature is basically suitable. The meat stewed in the pressure cooker will be rotten, but it is not a big problem. What is more popular now is to stew meat in the oven. The temperature can be adjusted to about 100 degrees, so that the actual heating temperature inside is about 80 degrees, which is suitable for slow cooking. In short, stewing meat is really a technical job. If you practice this skill well, it will definitely be a super and invincible practical skill that can be used in the world~

The method of braised pork ribs that is both fragrant and delicious: sweet and sour pork ribs

Zhejiang cuisine?

Characteristics: golden and crunchy on the outside, tender and fresh on the inside. Sweet and sour and slightly salty.

Raw materials?

Main ingredients: 160 grams of raw gluten, 26 grams of water-cured fungus, 220 grams of pure bamboo shoots (magnolia slices), 22 grams each of green and red persimmons. Seasoning: 600 grams of sesame oil (actual consumption: 110 grams), 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar, 30 grams of vinegar, and 1 gram of minced ginger.

Production process?

(1) Press the gluten into 0.5 cm thick slices, and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly on them from top to bottom without letting them loosen. After wrapping, leave it for 5 to 6 minutes to allow it to fully stick. Then put the chopsticks together into a pot of boiling water, cook over a slow fire for about 30 minutes, take it out and put it in cold water, and slowly pull out the chopsticks.

(2) Cut the gluten into 1.3 cm wide sections, put it in a bowl, add soy sauce and mix evenly, squeeze it slightly, and dip it in dry starch. (3) Boil the winter bamboo shoots in boiling water, cut into small strips 3 cm long, 1 cm wide, and 0.5 cm thick, cut into the shape of pork ribs, and embed them into the gluten segments one by one, so that both ends are exposed a little, like ribs.

(4) Remove the seeds and tendons from the green and red bell peppers, wash them; wash the fungus and cut them into thin strips.

(5) Put shredded fungus in a bowl, add white soup, white sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make gravy.

(6) Pour sesame oil into the frying spoon, heat it over high heat until it is 70% to 80% hot, add the "pork ribs", fry until it turns into a yellow sauce, pour it into a colander and drain the oil.

(7) Return the frying spoon to high heat, add sesame oil (30 grams), heat to 50% to 60% heat, add shredded green and red bell peppers, and minced ginger, stir-fry for a few times, and cook Add the gravy and mix evenly, then add the fried "pork ribs", toss a few times, and add an appropriate amount of sesame oil. Serve.